|
|
|
INGREDIENTS
DIFFICULTY: HIGH PREP. TIME: 60 MIN COOKING TIME: 60 MIN SERVINGS: 8 COST: MEDIUM
INGREDIENTS FOR LIMONCELLO CUSTARD
2 CUPS MILK
|
1/2 CUP GRANULATED SUGAR
|
4 EGG YOLKS
|
1/4 CUP CORNSTARCH
|
1 LEMON, GRATED
|
1/4 CUP LIMONCELLO STORE BOUGHT OR HOMEMADE
|
INGREDIENTS FOR SHORTBREAD
2 CUPS ALLPURPOSE FLOUR MINUS 1 TBLESPOON
|
2/3 CUPS UNSALTED BUTTER
|
1/2 CUP POWDERED SUGAR
|
2 EGG YOLKS
|
1 LEMON, GRATED
|
1 TEASPOON VANILLA EXTRACT (ADD IT WITH THE EGGS) OR POWDER (ADD IT WITH THE FLOUR)
|
INGREDIENTS FOR MERINGUE
7 OZ. EGG WHITES (ABOUT 6)
|
2 CUPS GRANULATED SUGAR
|
RECIPE
HEAT OVEN AT 350°F
START PREPARING THE SHORTBREAD:
IN A LARGE BOWL PUT THE FLOUR, SUGAR, LEMON, BUTTER AND POWDERED VANILLA (IF YOU ARE USING THE EXTRACT ADD IT WHEN YOU ADD THE EGGS) MIX UNTILL THE FLOUR MIXTURE IS THE CONSISTENCY OF GRATED PARMIGIANO CHEESE.
ADD THE EGG YOLKS (AND VANILLA EXTRACT IF YOU ARE USING THE EXTRACT). MIX UNTIL THE MIXTURE HAS THE CONSISTENCY OF TINY BALLS. USE YOUR HANDS TO FORM A BALL, COVER WITH SARAN WRAP AND PLACE IN THE REFRIGERATOR FOR AT LEAST 30 MINUTES.
START THE CUSTARD:
IN A SMALL PAN OVER MEDIUM HEAT, WARM UP THE MILK WITH THE LEMON.
IN A LARGE PAN MIX THE EGG YOLKS WITH THE SUGAR. ADD THE CORNSTARCH, A LITTLE AT A TIME, WHILE STIRRING. SLOWLY ADD THE MILK WHILE STIRRING. PLACE THE EGG MIXTURE OVER MEDIUM HEAT AND STIR UNTIL THE CUSTARD ARRIVES TO ITS PROPER CONSISTENCY. TURN OFF THE HEAT AND ADD THE LIMONCELLO, STIR. PLACE THE CUSTARD IN A MEDIUM BOWL AND COVER WITH PLASTIC WRAP IN CONTACT WITH THE CUSTARD. SET A SIDE TO COOL.
COVER THE BOTTOM OF A SPRINGFORM PAN WITH PARCHMENT PAPER AND BUTTER THE BOTTOM AND SIDES. PRESS THE SHORTBREAD ON THE BOTTOM AND SIDES OF THE PAN. HELPING YOURSELF WITH A KNIFE, FOLD THE SIDES OF THE SHORTBREAD DOWN SO THAT THE SIDES OF THE CAKE HAS A DOUBLE LAYER. COVER THE SHORTBREAD WITH PARCHMENT PAPER AND ADD COOKING PEBBLES OR CHICKPEAS. PLACE IN PREHEATED OVEN FOR 30 MINUTES. WHEN READY, TAKE THE CHICKPEAS WITH THE PARCHMENT PAPER OFF AND PUT THE CAKE BACK IN THE OVEN FOR ANOTHER 20 MINUTES.TAKE OUT OF THE OVEN AND COOL.
PREPARE THE MERINGUE:
IN A LARGE BOWL START TO WISK THE EGG WHITES WITH AN ELECTRIC MIXER. ADD HALF OF THE SUGAR AND MIX. ADD THE REST OF THE SUGAR AND MIX UNTILL FIRM. PLACE THE MERINGUE IN A PIPING BAG WITH A STAR TIP.
TURN THE OVEN ON GRILL.
ASSEMBLE THE CAKE:
PUT THE CUSTARD IN THE SHORTBREAD CRUST AND FLATTEN IT WITH A SPATULA. COVER THE CAKE WITH THE MERINGUE MAKING LITTLE FLOWERS WITH THE PIPING BAG. PLACE THE CAKE ON THE HIGHEST WRAKE IN THE OVEN AND MAKE THE MERINGUE BROWN.
TAKE THE CAKE OUT OF THE OVEN AND LET COOL COMPLETELY BEFORE SERVING.
ENJOY THIS WONDERFUL LIMONCELLO CUSTAR TART!! BUON APPETITO!!
IN A LARGE BOWL PUT THE FLOUR, SUGAR, LEMON, BUTTER AND POWDERED VANILLA (IF YOU ARE USING THE EXTRACT ADD IT WHEN YOU ADD THE EGGS) MIX UNTILL THE FLOUR MIXTURE IS THE CONSISTENCY OF GRATED PARMIGIANO CHEESE.
ADD THE EGG YOLKS (AND VANILLA EXTRACT IF YOU ARE USING THE EXTRACT). MIX UNTIL THE MIXTURE HAS THE CONSISTENCY OF TINY BALLS. USE YOUR HANDS TO FORM A BALL, COVER WITH SARAN WRAP AND PLACE IN THE REFRIGERATOR FOR AT LEAST 30 MINUTES.
START THE CUSTARD:
IN A SMALL PAN OVER MEDIUM HEAT, WARM UP THE MILK WITH THE LEMON.
IN A LARGE PAN MIX THE EGG YOLKS WITH THE SUGAR. ADD THE CORNSTARCH, A LITTLE AT A TIME, WHILE STIRRING. SLOWLY ADD THE MILK WHILE STIRRING. PLACE THE EGG MIXTURE OVER MEDIUM HEAT AND STIR UNTIL THE CUSTARD ARRIVES TO ITS PROPER CONSISTENCY. TURN OFF THE HEAT AND ADD THE LIMONCELLO, STIR. PLACE THE CUSTARD IN A MEDIUM BOWL AND COVER WITH PLASTIC WRAP IN CONTACT WITH THE CUSTARD. SET A SIDE TO COOL.
COVER THE BOTTOM OF A SPRINGFORM PAN WITH PARCHMENT PAPER AND BUTTER THE BOTTOM AND SIDES. PRESS THE SHORTBREAD ON THE BOTTOM AND SIDES OF THE PAN. HELPING YOURSELF WITH A KNIFE, FOLD THE SIDES OF THE SHORTBREAD DOWN SO THAT THE SIDES OF THE CAKE HAS A DOUBLE LAYER. COVER THE SHORTBREAD WITH PARCHMENT PAPER AND ADD COOKING PEBBLES OR CHICKPEAS. PLACE IN PREHEATED OVEN FOR 30 MINUTES. WHEN READY, TAKE THE CHICKPEAS WITH THE PARCHMENT PAPER OFF AND PUT THE CAKE BACK IN THE OVEN FOR ANOTHER 20 MINUTES.TAKE OUT OF THE OVEN AND COOL.
PREPARE THE MERINGUE:
IN A LARGE BOWL START TO WISK THE EGG WHITES WITH AN ELECTRIC MIXER. ADD HALF OF THE SUGAR AND MIX. ADD THE REST OF THE SUGAR AND MIX UNTILL FIRM. PLACE THE MERINGUE IN A PIPING BAG WITH A STAR TIP.
TURN THE OVEN ON GRILL.
ASSEMBLE THE CAKE:
PUT THE CUSTARD IN THE SHORTBREAD CRUST AND FLATTEN IT WITH A SPATULA. COVER THE CAKE WITH THE MERINGUE MAKING LITTLE FLOWERS WITH THE PIPING BAG. PLACE THE CAKE ON THE HIGHEST WRAKE IN THE OVEN AND MAKE THE MERINGUE BROWN.
TAKE THE CAKE OUT OF THE OVEN AND LET COOL COMPLETELY BEFORE SERVING.
ENJOY THIS WONDERFUL LIMONCELLO CUSTAR TART!! BUON APPETITO!!
